Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies?

Truck-Side Dining

The how, why, and where of high-end food trucks.

Spanish Wine Primer

From Albariño to Ribera, better and better wines are arriving from Spain.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

Playing Favorites

The all-time classic Chowhound threads.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Winter 2008 Gift Guide

There’s never been a better time to give.

Over the last few years, I have been made extremely happy by the abundance of local food sources in Brooklyn. I have been able to find any exotic ingredient, strange cheese, or cut of meat in any of our fine local...

In case no one has mentioned it here yet, there’s a documentary called "The Future of Food" premiering today at the Film Forum in New York and then nationwide. The theater describes it as a muckraking exploration of the...

What’s your general impression of restaurants in Asheville overall? What else would you like to see here? My own impressions. We have great Indian food. Mela hooked me. Fresh spicing, not afraid to make it hot... My only...

What will the health police proscribe next?

A couple in my town of Ann Arbor, Michigan started offering breakfast for money every friday morning in their home. Their goal was to promote local food producers and farmers and to create community. Local chefs joined in to...

From the September Food & Wine: "When Charles Phan and Loretta Keller need strawberries for a recipe, the two chefs behind the California Academy of Sciences in San Francisco don’t go out to the farmers’ market. They go up to the...

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods...